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A super simple Mapo Tofu rice bowl, perfectly tailored to Korean tastes with a rich umami flavor achieved by combining gochujang, doenjang, and oyster sauce instead of doubanjiang.

A rich, thick Western-style one-bowl dish made by combining bacon and shrimp stir-fried in scallion oil with store-bought tomato sauce, milk, and sliced cheese, then simmered until thick and intense.

Blanching the squid in warm water removes excessive saltiness and fishy odor, maximizing a moist and tender texture in this gochujang squid stir-fry.

A premium janchiguksu featuring chewy eomuk in a rich, refreshing broth made by gently simmering kelp and diphori to eliminate any fishy odor while enhancing depth and umami.

A rich, Chinese-style jjapaghetti featuring minced pork and vegetables added to jjapaghetti, with soy sauce and oyster sauce enhancing the savory umami flavor.

A restaurant-style soondubu jjigae with a deep, rich gochujang base made from pork and green onions, simmered with fresh mussels and soft tofu for a refreshing yet hearty, savory flavor.

A unique pasta that maximizes softness by adding cream to moist water-scrambled eggs and a tangy tomato sauce.

A 5-layer authentic Bolognese lasagna made crispy and moist without an oven using an air fryer.

A premium appetizer featuring crispy cheese wings topped with dumplings, layered over a spicy and creamy homemade rosette sauce made from tomato sauce and gochujang, with mozzarella and Parmigiano-Reggiano cheeses.

A gourmet stew piled high with freshly ground, nutty soybean sprouts and fragrant perilla shoots, layered over a spicy and savory gaejang base

Slow-cooked wagyu beef simmered for two hours in dark beer and stock sauce, then generously packed into a flaky pie crust—this is the quintessential Australian comfort food.

Juicy steak bites made from bite-sized pieces of beef tenderloin, enhanced with whiskey, butter, and Worcestershire sauce for a rich, savory flavor.